Profile: Couscous is a seed-sized semolina pasta that has been a culinary mainstay in North Africa for more than 800 years. Our quick-cooking couscous has a nice flavor and a light, fluffy texture, making it an excellent foundation for a variety of spice and ingredient combinations.
Color ranges from off-white to yellow. Cooks work swiftly. Flavor is mild and simple.
Details:
North African cookbooks from the 13th century mention couscous. Wet semolina is rolled into a ball and covered in finely crushed wheat flour. Traditionally, couscous is steamed. Today's grocery couscous is the quick-cook variety.
This versatile grain can be served as a main meal or a side dish. It's usually eaten with meats and vegetables in North Africa, but not always. Its versatility makes it a unique option to rice or pasta.
"Kaskasa" means "to pound little" in Arabic. It is a traditional dish in France and is offered throughout North Africa. It is popular in Spain, Portugal, Italy, and Greece.
Ingredients:
Couscous
Shelf Life:
2 Years.
Uses:
- Cook and chill for salads - Texture and thickness in soups - Serve with Moroccan tagine stews of lamb, chicken, or vegetables.
Basic prep:
1 1/4 cup water, optional teaspoon of salt, and 1 tablespoon butter or olive oil Remove 1 cup couscous from heat. Cover for 5 minutes. Serve with a fork.
